Our Craft

We are on a mission to give everybody a taste of meat as it ought to be, to reinstate the traditional craft of butchery

True butchery has become a lost art, and many people have no idea how an animal gets from the pasture
to their plate. We practice craft butchery, updating old-world methods with modern ideals, while
still presenting meat in an accessible and approachable way. We look forward to making meat appealing
with enthusiastic, approachable, knowledgeable staff, led by our chef minded head butchers. The role
of town butcher was preserved for generations, we aim to reinstate it through introducing Gwen.

The Art of Dry Aging

Dry aging used to be a lost art, but we are embracing and revitalizing the process at Gwen

As a growing (but still relatively small) number of butcher shops are exploring traditional techniques, the process of dry aging is
again getting some attention. At Gwen, we are whole-heartedly embracing the process with our own dry age room and program. The process of dry aging requires butchers to age beef carcasses in a low-temperature, high-humidity room for weeks. Through the aging process, the
beef develops a tangy, earthy scent and smoother texture with flavors becoming more concentrated and delicious. It’s what beef was meant
to taste like!

Quality to Your Table

It is important for us to introduce you to something new
and unique; the unique difference drives demand.

Consumers are beginning to understand the innovation and craft that goes into producing quality
meat cuts. As true innovators in the industry, our butchers are always working towards bringing
quality and new cuts to the counter and in turn to your table.

Added Value

What you see today is a different type of butcher, one who can cook, prepare, and teach

Gwen butchers are more well-rounded as far as being able to cook, prepare, and teach. It’s all added
value. This craft should be celebrated. Respect for butchers is an important step in the movement
towards an appreciation for all players in the process from farm to fork.